Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, honey/lemon/ricotta cupcakes with lemon cream cheese frosting. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting is something which I’ve loved my whole life. They are fine and they look wonderful.

Delicious honey lemon cupcakes are topped with a heavenly honey cream cheese frosting. So I decided to make some cupcakes to show support with my favorite hot tea combination — honey and lemon. The cupcakes turned out even better than I had.

To get started with this recipe, we must prepare a few components. You can have honey/lemon/ricotta cupcakes with lemon cream cheese frosting using 20 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting:

1. Take 1 FOR CUPCAKES
2. Prepare 2 cup flour
3. Take 2 tsp baking powder
4. Make ready 1/4 tsp baking soda
5. Prepare 1/2 tsp salt
6. Get 2/3 cup whole milk ricotta cheese
7. Get 1/2 cup vegetable oil
8. Prepare 1 tbsp finely grated lemon zest
9. Get 2 tsp vanilla extract
10. Prepare 2 large eggs
11. Prepare 1 large egg yolk
12. Make ready 3/4 cup sour cream
13. Prepare 1 FOR FROSTING
14. Prepare 8 oz cream cheese
15. Prepare 6 tbsp butter, softened
16. Make ready 1/3 cup honey
17. Prepare 2 tsp finely grated lemon peel
18. Get 2 tsp vanilla extract
19. Get 1 dash salt
20. Make ready 4 sliced strawberrys and sprinkles for garnish

It's sweet, buttery, lemony, and slightly. Joanne Chang's moist, lemony cupcake recipe yields fresh-tasting and not overly sweet treats by swapping in honey for refined sugar. Moist homemade lemon cupcakes topped off with lemon curd cream cheese frosting. It's not a bold slap in the face lemon flavor.

Instructions to make Honey/Lemon/Ricotta Cupcakes with Lemon Cream Cheese Frosting:

1. MAKE FROSTING
2. With an electric mixer beat cream cheese until creamy, add the butter and mix until light and fluffy, add honey,vanilla and salt and lemon zest beat in. Chill in refrigerator 2 hours until it is of spreadable consistancy
3. MAKE CUPCAKES
4. Line 12 muffin tins with paper liners.Preheat oven to 350
5. Combine flour,baking powder, baking sod and salt,mix well
6. In a large bowl with a wire whisk combine the honey with the ricotta, oil, lemon zest and vanilla. Whisk in the eggs and egg yolk.Add flour mixture alternating with sour cream in 3 additions, fold gently just to blend.
7. Spoon the batter evenly into the lined cupcake tins, Bake 20 to 25 minutes until light golden and a toothpick comes out clean. Cool on racks.
8. When cupcakes are cool and frosting is set frost cupcakes with frosting. Garnish with sprinkles and a strawberry slice. Store cupecakes chilled in refigerator.

It's a nice subtle lingering flavor. Oh, and let's not forget the garnish - totally optional but definitely a. This recipe mixes lemon zest into lightly textured cupcakes that are then topped with a tangy lemon-cream cheese frosting. Freshly grated lemon zest adds zing to these delicate cupcakes. For the batter, we use butter and eggs yolks for richness, and cake flour and whipped egg whites for a tender.

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